Shrimp Crostini with Avocado Cream

Shrimp Crostini with Avocado Cream
24 servings, 1 crostini each


Ingredients Weights Measures
fully ripe avocados, pureed 9 oz. 2 each
PHILADELPHIA Original Cream Cheese, softened 8 oz. -
lime juice 1 fl oz 2 Tbsp.
canned black beans, rinsed, lightly pureed 8 oz. 1 cup
jalapeƱo peppers, seeded, diced 2 oz. 2 each
French bread, cut into 1/2-inch-thick slices, brushed with olive oil and toasted 8 oz. 24 slices
cleaned large shrimp (with tails left on), grilled 1-1/2 lb. 24 each
tomatoes, diced 1 oz. 1/4 cup
fresh cilantro leaves - 24 each


PROCESS avocados, cream cheese and lime juice in food processor until smooth; spoon into pastry bag fitted with fluted tip.

COMBINE beans and peppers.

FOR each serving: Spoon 2 tsp. bean mixture onto center of one toast slice. Place 1 shrimp next to bean mixture on each toast slice, then pipe about 4 tsp. avocado mixture next to each shrimp. Top each with 1/2 tsp. tomatoes and cilantro leaf.

Kraft Kitchens Tips

Special Extra
For a touch of heat, sprinkle with desired amount of TAPATIO Hot Sauce before serving.
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